Pasta Fagioli

Pasta Fagioli Stew

Ingredients:

1 tablespoon olive oil

1 pound ground beef (or Italian sausage, optional)

1 small onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 (15 oz) can diced tomatoes (undrained)

1 (15 oz) can tomato sauce

1 (15 oz) can great northern beans (drained and rinsed)

1 (15 oz) can red kidney beans (drained and rinsed)

4 cups beef broth (or chicken broth)

1 teaspoon Italian seasoning

1 teaspoon salt (adjust to taste)

½ teaspoon black pepper

1 teaspoon crushed red pepper flakes (optional for spice)

1 cup small pasta (like ditalini, elbow, or small shells)

½ cup grated Parmesan cheese (plus more for serving)

Fresh parsley or basil for garnish

---

Instructions:

1. Sauté:

Heat olive oil in a large pot over medium heat.

Add ground beef, onion, carrots, and celery. Cook until meat is browned and veggies are tender. Drain excess grease if needed.

2. Add garlic:

Stir in minced garlic and cook until fragrant, about 30 seconds.

3. Build the stew:

Add diced tomatoes, tomato sauce, drained beans, broth, Italian seasoning, salt, pepper, and red pepper flakes. Bring to a simmer.

4. Simmer:

Cover and simmer for 15–20 minutes, stirring occasionally.

5. Cook pasta:

Stir in the pasta. Simmer uncovered for another 10–12 minutes, or until pasta is tender.

6. Finish:

Stir in Parmesan cheese. Taste and adjust seasoning if needed.

7. Serve:

Ladle into bowls, sprinkle with more Parmesan and fresh parsley or basil. Serve with crusty bread!